Explore the Farm

Kitchen Tips & Tricks

Replacement Value

Posted On: May 6th, 2011

You can replace 1 egg with two egg whites in recipes to cut down on fat.  Don’t worry about the various sizes (medium, large, extra large).  Unless you are cooking a large quantity of egg whites, just use whichever size eggs you have on hand.

Chalazae

Posted On: May 6th, 2011

The long stringy cords in egg whites are called chalazae. They help anchor the yolk in the center of the egg.  Longer, thicker chalazae indicate a fresher egg.

Storage Time

Posted On: May 6th, 2011

Eggs can be eaten safely for 4-5 weeks beyond their packing date.  Take advantage of their long storage life by buying extra when they are on sale.

Hold the Foam

Posted On: May 6th, 2011

Cream of tartar is a baker’s secret weapon for helping whipped eggwhites maintain their fluffy height when mixed with heavier ingredients like sugar and chocolate.

Egg Whites

Posted On: May 6th, 2011

Did you know that it’s more effective to beat eggwhites into a stiff foam when they are at room temperature?  Warm egg whites produce more volume when whipped.  If your in a hurry to cook, steep eggs in hot tap water for about 3 minutes before you whip them.